By Michael Harris-Arzon, The Simplistic Professional
We all tend to gravitate towards certain styles and ethnicities of foods, whether they are what we were raised on or not. For me, it is this odd combination of Latin and Italian foods. Almost all of my, completely original, recipes have those flavor profiles.
With the Italian, it’s the freshness of the ingredients and on the Latin side, it’s the fatty, unhealthy aspects. Combine the two, and you have this amazing global cuisine.
- 1 Lb. Ground, Mild Pork Sausage
- Baby Bella Mushrooms
- 3 Roma / Plum Tomatoes, Cut Into 1″ Long, Thin Slices
- 1/2 Cup Shaved Parmesan
- 1/4 Cup Seasoned, Panko Bread Crumbs
- 2 Tbs. Italian Seasoning
- 2 Tbs. Fresh Parsley, Chopped Fine
- 1 Tbs. Cracked Black Pepper
- Preheat oven to 425 degrees.
- Rinse and cut your Roma Tomatoes in half. With your finger, scoop out the seeds and just leave the firm flesh. Dice your tomatoes into small pieces.
- To a large mixing bowl, add your ground pork sausage, tomatoes, shaved parmesan cheese, Panko bread crumbs, Italian seasoning, fresh parsley and cracked black pepper.
- Carefully, mix your meatball mixture together with your bare hands, until well combined. Try to keep the meat as loose as possible.
- Wash your mushrooms in cold water and gently rub dry with a paper towel.
- Spray a baking sheet with non-stick baking spray. Take a small spoon and fill each of your mushrooms. Remember that the filling will shrink slightly, so fill a little above the top of the mushroom to form a pleasant dome shape.
- Bake on the center rack of your oven for about, 12-15 minutes, until done in the center and golden brown on top.
- Serve these Classic Tuscan Appetizers while hot. Great for cocktail parties or any family gathering.